I’m sure there are more fancier versions of tuna casserole on the Internet. And I’m sure some people will read this and say, “boring”. But you know what? It’s simple for two reasons. One is because the kids like it with more tuna and the other is because it’s cheap.  I can add a nice salad on the side versus serving JUST casserole. I don’t know about you, but having casserole as my entire meal just makes me feel gypped.

Double Tuna & Noodle Casserole:

1 pkg dry egg noodle – $.99
2 cans tuna, drained – $1.60
1 can cream of Chicken or Celery Soup – $.79
1/2 small white onion, finely diced – $.25
2 stalks celery, finely diced – $.40
2 cups Cheddarella or Cheddar Cheese – $1.75
1 1/2 cups milk or half and half – pantry/fridge
1 Tbsp garlic, finely minced or crushed – pantry
1 tsp canola oil – pantry
1 tsp pepper – pantry
1 cup crushed crackers (I love to use crackers with almonds or nuts) – $.75
Optional: Peas, broccoli, carrots. Whatever you choose. We like to save our veggies for the salad. Your choice. If your kids won’t eat salad, hide them in the casserole. They’ll gobble it up!

COST: $6.53

Cook egg noodle till al dente (not quite soft). Drain and set aside. At this time, preheat oven to 350 as well.

Heat oil in deep pan; add diced onion and celery. Sauté over medium heat for about 3 to 4 minutes, until tender. Add garlic, soup and milk or half and half and whisk over low heat until smooth. Add tuna and cheese. Stir until cheese is melted.

Remove from heat and add cooked egg noodle. Fold gently, as to not break up the noodles. Once mixed, pour into casserole pan (slightly greased or buttered). Top with crushed crackers (bread crumbs will do) and bake at 350 for 30 to 40 minutes, or until nicely browned.

Side Salad:

Mixed greens, whatever’s on sale – $.99
1 Large Roma Tomato – $.15
1 red Pepper – $.77
1 Cucumber, sliced and peeled – $.50
Salt and Pepper to taste – pantry

COST: $2.41

GRAND TOTAL: $8.94